Generalmess.txt

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Anonymous
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3699
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Generalmess.txt
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2010-01-03 17:11:24
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Navy General Mess
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Navy General Mess Orginization
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  1. Question
    Answer
  2. Responsible for the overall administration of the GM.
    Commanding Officer
  3. "Designates an officer be present to sample each meal and to make a report as to the quality
    quantity
  4. Requires that the records prescribed by current instructions be maintained properly and that personnel under his or her command maintain a satisfactory state of health.
    Commanding Officer
  5. What are the duties and responsibilities of the Commanding Officer in Food Service Organization and need his approval in writing?
    "-Any relief of the Supply Officer by an assistant to assume the responsibilities of accountable Food Service Officer duties.
  6. -Any authority for the general mess to serve meals to other than those individuals entitled to rations in kind
    authority to sell meals for cash or credit
  7. -Designates an Officer (on certain occasions an enlisted member) as control officer for cash sales of meal from the General Mess
  8. -The GM menu or changes to the menu
  9. -Dining Facility Meal hours
  10. -Signing of the “Pledge of Service to our Patrons”"
  11. What are the duties and responsibilities of the Executive Officer?
    "-Notifies the FSO of any significant change of the estimated number of personnel to be fed for the following three days.
  12. -Provide information to determine the category of visitors using the general mess.
  13. -Signs the NAVSUP 1359 (GM Summary Document) certifying the total number of RIK rations allowed
  14. -Assigns personnel to the Supply Department for temporary duty when manning documents or food service contracts do not provide permanent support
  15. -Assigns the Mess Decks Master-at-Arms (MDMAA) to the General Mess. Length of assignment at least 120 days (recommended).
  16. -Notifies the FSO informally regarding rations to be reserved for personnel on working parties or on special detail assignments."
  17. What are the Duties and Responsibilities Designated Medical Department Representative (MDR)
    "-Performs a fitness for human consumption inspection upon receipt of food items.
  18. *From commercial vendors.
  19. *Under contract requiring inspection at point of destination.
  20. -Exercises constant surveillance over the sanitary aspects of food preparation and service.
  21. -Available to inspect food items if in doubt as to fitness for human consumption.
  22. -Assists in establishing and maintaining a food handlers’ training program.
  23. -Inspects Food Service spaces at least monthly and reports findings on NAVMED Form 6240."
  24. Assigned as head of Supply Department and will usually be an Officer of the Supply Corps.
    Supply Officer
  25. Performs both Supply and Food Service duties unless the Commanding Officer designates in writing an assistant to the Supply Officer as the Food Service Officer.
    Supply Officer
  26. Responsible for the general supervision of the food service operation.
    Supply Officer
  27. "Ensures that instructions are prepared prescribing food service safety precautions
    sanitary requirements
  28. Responsible for Navy Working Capital Fund accounting at activities carrying food in the Navy Capital Fund Account.
    Supply Officer
  29. The individual accountable for general mess operations.
    FSO
  30. Responsible for signing the general mess returns and is financially accountable for the General Mess
    FSO
  31. Responsible for all general mess operations and is under the authority of the Supply Officer for the efficient operation of the general mess.
    FSO
  32. Supervises the food service division and ensures that its organization and operation follow all current directives.
    FSO
  33. Accountable for all food stocks and cash sales from food sales as part of the SIK account.
    FSO
  34. "Responsible for preparing safety
    sanitary and operating instructions for equipment
  35. "*Assignment of all personnel
  36. *Assigning and recommending advancement and evaluation marks
  37. *Obtaining and assigning CS strikers
  38. *Ensure food service personnel are recognized"
    FSO
  39. Responsible for food service sanitation and orderliness
    FSO
  40. "Responsible for maintenance of spaces and equipment
  41. Responsible for the timely submission of reports and returns"
    FSO
  42. Responsible for review the Cycle Menu and ensure it is nutritionally well balanced variety
    FSO
  43. Ensures food is prepared using the Armed Forces Recipe Cards or locally approved recipes
    FSO
  44. The senior enlisted assigned to the food service division. Directly responsible to the FSO for proper functioning of the division.
    LEADING CS
  45. "Ensures a high level of cleanliness and the proper sanitary preparation of rations in sufficient quantity
    while remaining within prescribed monetary food allowances."
  46. "Supervises the galley
    bakery
  47. "Ensure required records and forms are prepared
    submitted and maintained IAW NAVSUP Directives
  48. Maintain equipment and fittings at maximum efficiency
  49. Report needed corrective actions and repairs to FSO
  50. Supervise all personnel assigned to the galley
  51. Make food service watch assignments
  52. Muster assigned personnel
  53. Supervise food issue and preparation"
    LEADING CS
  54. Ensure that food is prepared or cooked to be ready as close to serving time as possible
    LEADING CS
  55. Prepare the General Mess Menu (NAVSUP 1080) for the FSO
    LEADING CS
  56. "Sample each item during preparation to ensure quality
  57. Ensure substitute items are equal or exceed the acceptability factor of the item replaced"
    LEADING CS
  58. "Take every precaution to prevent food contamination
  59. Report any doubt concerning quality of food to the FSO\Enforce all ship and station regulations"
    LEADING CS
  60. Ensure perishable food items are monitored and used or transferred to preclude loss
    LEADING CS
  61. Prepare the Food Preparation Worksheet (NAVSUP 1090)
    LEADING CS
  62. Monitor timely completion of PMS
    LEADING CS
  63. Perform duties as COTR for FSAs when assigned
    LEADING CS
  64. Ensure “Pledge of Service to our Patrons” is signed and appropriately displayed
    LEADING CS
  65. Ensure placards containing instruction for the Heimlich maneuver are posted
    LEADING CS
  66. Conduct a daily walk-thru of all food service spaces
    LEADING CS
  67. "May be assigned responsibility for vegetable preparation room
    bakery
  68. Ensures food prepared in accordance with Armed Forces Recipe Service or approval local recipes.
    WATCH CAPTAIN
  69. Will sample all food during production and before opening the serving line.
    WATCH CAPTAIN
  70. "Directly responsible for the safety and quality of food prepared
    served and saved as leftovers"
  71. Reports directly to the Food Service Officer on all matters related to financial management and accountability issues.
    RECORDSKEEPER
  72. Under jurisdiction of Leading Culinary Specialist for military and administrative matters.
    RECORDSKEEPER
  73. "Responsible for dry
    chilled
  74. "Maintain security
    inventory and accuracy of all accountable food and preserve its condition until issue or proper expenditure."
  75. Immediately report any compromise of accountability to the Food Service Officer.
    JOD
  76. Report any potential loss of food stock as result of storeroom conditions such as flooding or high temperature.
    JOD
  77. Monitors and records internal temperatures of storage spaces twice daily.
    JOD
  78. Maintains material condition of all storerooms.
    JOD
  79. May act as receipt inspector when receiving subsistence items
    JOD
  80. Detailed by Executive Officer when a CS is not assigned by the ship’s manning document (SMD) to fill this billet.
    MESSDECK MASTER-AT-ARMS
  81. Directly reports and is responsible to the Senior CS.
    MESSDECK MASTER-AT-ARMS
  82. "Maintain all spaces and equipment on serving line
    scullery and food waste handling areas."
  83. "Coordinate FSA assignments with Leading CS
  84. Muster Food Service Attendants daily."
    MESSDECK MASTER-AT-ARMS
  85. "Supervise cleaning of mess decks
    serving line and scullery."
  86. Ensure scullery operating instructions are followed.
    MESSDECK MASTER-AT-ARMS
  87. Inventory twice a month and maintain adequate general mess gear.
    MESSDECK MASTER-AT-ARMS
  88. Administer training program for FSAs.
    MESSDECK MASTER-AT-ARMS
  89. "Maintain order and discipline in assigned areas.
  90. Monitor headcounts by using an appropriate hand-held counter."
    MESSDECK MASTER-AT-ARMS
  91. Ashore: Supervise the signing of the Meal Signature Record (NAVSUP 1291) and the Cash Meal Payment Book (NAVSUP 1544)
    MESSDECK MASTER-AT-ARMS
  92. "-Serving on serving line.
  93. -Cleanliness and sanitation of all food service spaces
    equipment and utensils.
  94. -Operation of the scullery.
  95. -Disposal of food waste and plastics.
  96. -Wash cooking and baking gear
  97. -Assist in transferring hot and cold foods to all serving line and service bars.
  98. -Fill and maintain all beverage dispensers"
    FSA
  99. "-Set tables with napkin dispensers and all required condiments.
  100. -Loading and unloading of food items and supplies for the General Mess.
  101. -Working in the vegetable preparation room.
  102. -Transfer and pickup linen from laundry.
  103. -Maintain cleanliness of carpets and furniture.
  104. -Assist the JOD with stock rotation
    stores transfers and general storeroom cleaning.
  105. -Maintain general stateroom for the ranks of 05 and above."
    FSA
  106. "Under Navy Regulations
    who designates an officer to be present to sample General Mess meals?"
  107. What is the Supply Officer specifically responsible for in the Food Service Operation?
    The General Supervision of the GM
  108. How often should the Medical Department inspect food service spaces?
    At least monthly
  109. Who is the accountable officer for General Mess operations?
    FSO
  110. How often is the MDMAA required to conduct mess gear inventories?
    2X A MONTH
  111. Who is required to sign the NAVSUP 1359 certifying the total number of RIK Allowed to subsist in the GM?
    The Executive Officer
  112. Who is responsible for signing GM returns and ensuring all required reports to NAVSUP Code 51 are submitted on time?
    The Food Service Officer
  113. Who carries out the daily routine of work in the galley?
    WATCH CAPTAIN
  114. (True/False) Cashiers may also be assigned as cash collection agents?
    FALSE
  115. Who establishes the GM meal hours?
    CO
  116. What Appendix in which food service publication would provide guidance on the duties of the MDMAA?
    "Appendix K

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